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Grilled Garlic and Herb Potatoes

Grilled Garlic and Herb Potatoes




Boil 2 quarts of water in a pot and add in 1/2 tsp of baking soda, 2 tbsp of Himalayan Pink Salt, and potatoes. Cook for about 10 minutes until tender.

Heat 4 tbsp of Mission EVOO over medium heat in a skillet. Cook the garlic and Herbes de Provence for about 2 minutes. Strain through a fine strainer and set the mixture aside.

Drain your potatoes and let cool for a minute. Toss your potatoes with the garlic and herb olive oil mix until everything is coated.

Preheat your grill to medium-high heat and grill potatoes until golden, flipping and repeating for the other side.

Place potatoes in a bowl and top with the garlic and herb mix and parsley; mix well and serve.